well i have hunted ruffed grouse since i was about 10....we have always just pulled the entrails out right when we recovered a bird....feed the heart and liver to the dog and put the bird in your game bag....we always liked to skin the entire bird and stuff them with stuffing...made for a bit of a bigger meal....we would first cut the head off, the wings off at the joint and the legs off at the joint also....then if you just slide your finger under the skin you can just peal the skin and feathers off as one.....best way i have ever cooked them is to take the bird(s) soak in a brine (salt water and some other spices) over night and cook them the next day....